- VarietycrushedStorage Typecool and dry place
- Specification60M(196.85ft)Product TypeSingle Herbs & Spices
- IngredientsnoContentChilli Crushed
- Instruction for Usefood ingredientsDrying ProcessAD
- StyleDriedProcessing TypeRaw
- ShapePowderWeight (kg)20
- Shelf Life2yearsModel NumberP6051
- TypeChilli & PepperProduct NameWholesale Dried Red Chilli Pepper Crushed
- SHU3000-5000Sterilization method (optional)Steam Sterilization
- Graininess1.5mm/1.8mmPacking20kg,25kg,1kg,5kg,5BL or OEM
- Shipping WayBy Air Shiping or By Sea ShippingCertification1HACCP
- Certification2HalalGradeFood Garde
- FeatureHealthyColorred
A cooking or marinade specification should identify the crushed chili preparation it will receive. For these dried crushed red chili flakes, agree the complete formula, seed condition, technical criteria and process before discussing supply.
Define the crushed preparation
Request the full ingredient and additive composition for the actual material. Establish the acceptable crushed and seed condition for the receiving cooking or marinade formula.
Review each particle reference
The written 1.5mm reference requires its applicable preparation, measurement method and selected-lot basis. Evaluate the independent 1.8mm reference on the same actual-preparation basis, without assigning either an unconfirmed size axis.
Establish the heat basis
Assess 3000–5000SHU through the actual chili material and heat-test method. Confirm relevant selected-lot records before adopting that reference for ingredient acceptance.
Build the receiving specification
- Actual crushed chili and complete composition.
- Seed and particle criteria needed by the recipe.
- Each written particle reference and measurement basis.
- Heat method and actual lot relevance.
- Drying, processing and further preparation requirements.
- Selected treatment and applicable procurement records.
- Package, cool-dry receiving and packing arrangements.
Agree treatment and records
Review the actual route and any further preparation required by the formula. Select optional steam sterilization through suitable process records, and check requested HACCP, Halal or named food-grade documents for relevant holder, issuer or standard, scope and validity.
Plan storage for the package
Connect the 2years description and a cool and dry place with an accepted package plan. Establish receiving applicability before settling actual packing against the agreed cooking-ingredient or marinade-ingredient requirements.
